The Prime Rib Roast itself is even older than the USDA grading system of Prime, Choice, Select, etc. The grading system actually took the name from this “Prime” cut of beef. Working at the butcher shop around the holidays, we are constantly bombarded with calls about Prime Rib. We hear this question a lot, “Is your Prime Rib actually Prime? Or is that just the name?.” There are two meanings behind the word Prime in this case.
While we sell both Choice & Prime at our retail location, we only have the Prime grade available online.
The difference is based on a few different factors. It is primarily determined by the amount of intramuscular fat found in the Ribeye muscle at the 12th rib cross section. In other words, it all comes down to marbling. Marbling is the tiny white flecks of fat that appear within the meat. Marbling is not the fat cap around the steak but is only the tiny strands of white within the muscle.
As you can see above, the difference between Prime & Choice can be a subtle one to detect. This difference has a bigger impact on the tenderness and juiciness of the meat. Marbling is what makes all the difference to the taste buds.
The king of beef roasts and an excellent choice for festive occasions. This Prime Rib Roast is well-marbled, well-aged, and is as impressive and delightful as it is flavorful and tender.
Now that we know what we are looking for, let’s figure out how much we’ll need. If the Prime Rib is part of a holiday, buffet-style meal, you will need about 1/2 lb. per person. If the roast is the main course, I would aim for about a 1 lb. per person.
In addition, you can use an app to find weight and cook time. Roast Perfect by Certified Angus Beef LLC is very helpful and easy to use. Simply enter how many people you are hosting and they will tell you the weight. Users can also sift through different recipes and even get the cook times for all sorts of different roasts with their roast timer.
While the Roast Perfect app can help with the timing and the doneness we always recommend using a meat thermometer.
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